Microwave a rinsed danhobak for 5-7 minutes, or until a knife goes through with no resistance. Cut in half, then scoop out the seeds. Scoop out the flesh and reserve. I saved the flesh and the skin separately.

Spoon the batter into cupcake molds (silicon molds or paper cups), and place them in a steamer. Put the lid on and steam for 30 minutes. When a toothpick inserted through the middle of a muffin comes out clean, it’s done.

You can freeze the leftover danhobak flesh and skin in a plastic bag for another time. You can also freeze the leftover muffins in a plastic bag and microwave it for 30 seconds to a minute right before eating. For those adventurous souls out there, I also baked the same batter in a mini cake mold at 350°F, and it feels just too wet even after passing the toothpick test.